Chicken Rollatini Tips (Printable Version)

# What You’ll Need:

01 - 4 chicken breasts, no bones or skin, flattened to ¼-inch

02 - 1 cup mozzarella, shredded

03 - ½ cup ricotta cheese

04 - ¼ cup parmesan, grated

05 - 1 cup spinach, cooked down and chopped

06 - ½ cup breadcrumbs with Italian seasoning

07 - 2 eggs, large, whisked

08 - 2 tablespoons oil (olive preferred)

09 - 1 teaspoon each garlic powder and dried basil

10 - Salt and pepper as needed

11 - Chopped fresh parsley

12 - More grated parmesan

01 - Put each piece of chicken between plastic wrap layers. Using a meat hammer, pound them until they're about ¼ an inch thick.

02 - Combine ricotta, mozzarella, parmesan, spinach, basil, garlic powder, salt, and pepper in a bowl, stirring until smooth.

03 - Spread the cheese filling on the pounded chicken, leaving space around the edges. Roll up tightly and secure with some toothpicks.

04 - Dip the chicken rolls first into the beaten eggs, then roll them in breadcrumbs until coated evenly.

05 - Heat your oven to 375°F (190°C). Grease a dish, place the rolls inside, and bake for 25-30 minutes until they're nicely browned.

06 - Warm olive oil on medium heat in a pan. Brown the rolls on all sides for a few minutes each. Finish them in the oven if required.

07 - Preheat your air fryer to 360°F (182°C). Lay rolls in the basket with space between them and cook for 10-15 minutes, flipping halfway.

08 - Let the rolls cool for 5 minutes once done. Take out toothpicks, top with parsley and parmesan, and enjoy while hot.

01 - Flatten chicken evenly so it cooks at the same rate.

02 - Toothpicks help keep the rolls from coming apart.

03 - Add more flavor by topping with marinara or Alfredo sauce.

04 - For an extra crunch, swap for panko breadcrumbs.

05 - Store leftovers in the fridge up to 3 days, or freeze for 2 months.